1 sprig fresh chervil, chopped
few chives, chopped
1 sprig fresh coriander, chopped
2 garlic cloves, sliced
½ lemon, juice only
few drops lemon juice
1kg/2lb 2oz wide-cap flat mushrooms
3 large shallots, chopped
2 shallots, finely chopped
1 sprig fresh tarragon, chopped
100g/3½oz mixed wild mushrooms
1 litre/1¾ pints hot vegetable or chicken stock
salt and freshly ground black pepper
3 tbsp olive oil
6 tbsp olive oil
drizzle extra virgin olive oil
150g/5oz unsalted butter, cubed (optional)
75ml/2½fl oz crème fraîche
250ml/9fl oz double cream
4 small fillets fresh red mullet, de-scaled and boned